Description
This One Pan Chicken & Veggies (30 Minute Meal) is a quick, healthy dinner packed with juicy chicken, roasted vegetables, and bold garlic herb flavor. Perfect for busy weeknights, this easy sheet pan recipe delivers balanced nutrition with minimal cleanup and maximum taste.
Ingredients
Scale
- 2 boneless skinless chicken breasts sliced
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 cup baby potatoes halved
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- juice of 1/2 lemon
Instructions
- 1. Preheat oven to 425°F
- 2. Chop vegetables into even sizes
- 3. Slice chicken into strips
- 4. Toss vegetables with olive oil salt and pepper
- 5. Spread vegetables on sheet pan
- 6. Season chicken with oil garlic and spices
- 7. Place chicken on pan
- 8. Roast for 20 to 25 minutes
- 9. Broil for 2 minutes if desired
- 10. Drizzle with lemon juice and serve
Notes
- Cut vegetables evenly for proper cooking
- Do not overcrowd the pan
- Use parchment paper for easy cleanup
- Flip halfway through cooking for even browning
- Let chicken rest before serving
- Add extra seasoning to taste
- Use thighs for juicier results
- Store leftovers in airtight container
- Reheat in oven for best texture
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 85mg
Keywords: one pan chicken veggies quick dinner healthy sheet pan